When I first read through this recipe for Lexington slaw (where I found it, I can’t recall) I thought someone had lost their mind. Ketchup? In a slaw? Huh? What? How’s that going to work? Who the heck puts ketchup of all things into a slaw? Well, shame on me for not trusting others for what they use in their salads. Because this slaw is not only different, it’s crazy good too!
Yep, adding ketchup does work, and it works very nicely in fact. The tomato flavor isn’t overwhelming and it’s really a great change from your normal vinegary slaw. The dressing is thin, so it’s not like a thick creamy mayonnaise-based sauce. The chili powder adds a good earthy southwestern kick, and the hot sauce finishes the deal with just a slight kick. I wouldn’t be afraid to add more hot sauce than the recipe calls for, but that’s me and I do like my food to be a bit more on the spicy side.
I make a lot of slaws. They can’t get much easier to make, and often I have most of the ingredients on hand. Lexington slaw is just another great example of a great slaw.
Also try my tangy coleslaw.
- Place slaw mix in a large bowl.
- Place vinegar and sugar in a medium saucepan over medium-high heat.
- Heat until the sugar dissolves, stirring occasionally.
- Add the remaining ingredients. Stir, and bring to a simmer. Simmer for 10 minutes.
- Remove sauce from heat and let cool for 15 minutes, then pour over slaw and toss to coat.
- Serve warm.
Nutritional values are approximate.